Wednesday, August 04, 2010


Foods that require lots of handling during preparation ad are kept at slightly elevated temperature after preparation, including prepared egg, tuna, macaroni, potato, and chicken salads, and bakery products like cream filled pastries, are frequently carriers of Staphylococcus aureus.

It can also appear in meats, poultry, and dairy products Staphylococcus aureus is nearly always present on the skin, and present in about half of healthy adults and nearly all children in the nasal passages.

The rate is even higher among hospital workers, Staphylococcus aureus can survive in air, dust, sewage, water, milk, food equipment, and on environmental surfaces.

Because it is so prevalent, it is difficult to prevent the transmission of the disease even with careful handling practices.

The usual course of the disease is very rapid onset of symptoms including nausea, vomiting, and abdominal cramping.

Symptoms generally last about two days. Although the number of reported cases is relatively low , the actual number is probably higher since many cases go unreported because the duration of the illness is very short, and the symptoms are not that severe.

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